Steamed Pork Ribs with Rice Flour and Chilli
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Ingredients
- 600 g pork spare ribs
- 60 g rice flour
- 1 tbsp doubanjiang (chilli bean paste)
- 1 tsp fresh ginger, grated
- 2 garlic cloves
- 2 tbsp light soy sauce
- 1 tbsp chinese rice wine
- 2 spring onions, finely sliced
Nutrition (per serving)
- Calories
- 491 kcal
- Protein
- 27 g
- Carbohydrate
- 13.8 g
- of which sugars
- 0.7 g
- Fat
- 35.7 g
- of which saturates
- 13 g
- Fibre
- 0.8 g
- Salt
- 2.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toast the rice flour in a dry pan over a medium heat for 3 minutes, stirring constantly, until pale golden and fragrant, then tip out to cool.
- 2
Mix the pork spare ribs with the doubanjiang, fresh ginger, crushed garlic, light soy sauce and chinese rice wine, and leave to marinate for 20 minutes.
- 3
Toss the marinated ribs in the toasted rice flour until evenly coated.
- 4
Arrange the ribs on a heatproof plate, spacing them slightly apart, and set in a steamer basket over simmering water.
- 5
Cover and steam for 45 minutes, until the pork is tender and no pink remains at the bone, topping up the water beneath if needed.
- 6
Scatter with the spring onions and serve with steamed rice.
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